紅麴木耳焖鸡 Braised Red Wine Yeast Chicken

锅中烧热麻油，爆香姜丝。 Heat sesame oil in wok, saute ginger till fragrant or brown。

加入鸡块兜炒香浓至转色。 add in chicken to fry until the skin changes colour

加入黑木耳拌炒一会，然后加入红糟快手兜炒均匀，注入清水同煮沸。 Add in black fungus and red rice yeast, stir fry well and add in water, bring to boil.

拌入酱青及黄糖，加盖以中火焖10分钟或煮 至鸡肉熟透入味为止。 Season wit h brown sugar and light soy sauce, cover with lid and simmer for another 10 minutes, or till the chicken is cooked.